Grandma’s Old-Fashioned Rich Fudge Brownies

Fudgy, rich and chewy with an incredibly moist interior and a shiny, crackly, flaky top—everything a classic brownie should be. Either way, old-fashioned or newfangled, you will surely enjoy this classic family recipe, Rich Fudge Brownies, that dates back to WWII.

So, did you watch the season finale of True Detective the other night on HBO? I don’t know about you, but I was totally hooked after watching the first ep last Friday night with The Big Lug. In fact, it turned into an all weekend event, as a marathon of sorts, at our house. I swear, I was transfixed and greatly appreciated the writing and acting—especially the acting of Matthew McConaughey. Well, the man now deserves to be addressed properly as Oscar-winner Matthew McConaughey, doesn’t he? I must say, I don’t think I’ve ever watched such a gripping series on television that delineated so effectively good (albeit imperfect) versus evil (to the core!) as this one. Whew! If you haven’t seen it, I highly recommend it. No wonder this series has garnered an impressive 9.5 rating at IMDb by viewers.

Let’s talk brownies—that is, Classic American Brownies.

As mentioned in the header of this post, our retro recipe dates back to the time of WWII in the 1940’s. The Big Lug’s Aunt Sophie gave us the recipe in 1996. We’ve made the recipe several times and always enjoyed them.

Below is the original recipe as written by The Big Lug’s Aunt Sophie for Grandma Rose’s “Rich Fudge Brownies”. This recipe was so loved that it was included in several bridal cookbooks put together for the brides in our family. Note: “Busha” means “grandmother” in Polish.

RICH FUDGE BROWNIES

“This recipe has been my favorite since a child. Busha Rose made them over 50 years ago. These brownies are THE BEST!” -Aunt Sophie

Since Aunt Sophie proclaimed these to be “the best” brownies, why did we decide to revamp this retro recipe?

Well, quite frankly, tastes have changed since the WWII era. Wouldn’t you agree? When it comes to chocolate, we Americans want more chocolate flavor in our brownies these days. If you enjoy milk chocolate and other mildly flavored chocolate treats, as well as thin brownies, you will especially enjoy the retro recipe.

On the other hand, if you are a total chocolate fiend, and prefer a thick and decadent brownie, like we do here at Wicked Good Kitchen, try our revamped recipe. We know what we are talking about when it comes to brownies! Just check out our recipes for Ultimate Moist & Fudgy Brownies (they are incredible brownies that just happen to be both gluten free and grain free as well as dairy free while still having a moist center and that classic shiny, crackly and flaky top) and Wicked Black Magic Brownies, our favorite Bourbon Brownies packed with chocolate flavor. With all of these options for brownies, there is surely something for everyone!

So, how did we go about revamping this recipe? First and foremost, we wanted to stick with the ratios so as not to disturb the delicate balance of this tried and true recipe to yield the hallmarks of a classic American brownie—that is, we kept our substitutions inline with the recipe as much as possible (right down to the weight of ingredients) for those important characteristics of phenomenally good brownies like a super-moist interior and a shiny, crackly, flaky top.

Right away, I knew that I wanted to substitute the vegetable oil to a healthier all-natural fat not overly refined to maintain those important nutrients. Immediately, organic extra-virgin coconut oil came to mind as I really enjoyed it in our recipe for Ultimate Moist & Fudgy Brownies.

Next, since I really enjoy using part granulated sugar and part brown sugar for flavor, we did the same in this recipe just as with our recipe for Ultimate Moist & Fudgy Brownies and by using organic Muscovado (dark brown sugar) in our Wicked Black Magic Brownies.

To make the brownies taste more fudgy and “chocolaty”, we decreased the flour and added just the right amount of unsweetened cocoa as well as doubled the vanilla extract.

Finally, since we were aiming for a thicker brownie to “sink our teeth into”, I decided on going with a 9 x 9-inch baking pan versus the 9 x 13-inch called for in the original recipe but keeping the baking time the same.

What resulted was exactly the classic, fudgy American brownies we were craving!

As always, we weighed all of the ingredients to provide the precise metrics for our international readers and for those who like to use kitchen scales to weigh their ingredients for accuracy. Furthermore, we updated the recipe method to include how to properly prepare the baking pan for easy removal and cutting of the baked and cooled brownies. To see images of this process, visit the post for our Wicked Black Magic Brownies and scroll down below the recipe.

Finally, we are happy to report that Cup4Cup Gluten Free Flour performed flawlessly in our classic brownie application, right down to the perfectly super-moist interior and shiny, crackly, flaky top indicative of superior homemade brownies. The taste? We couldn’t tell which brownies were which during our taste tests. The gluten free brownies even looked identical to the conventional recipe. Both recipes had us over-the-moon!

Cup4Cup Gluten Free Flour is available at William-Sonoma stores and their online catalog nationwide as well as select Whole Foods Market stores in Southern California, the Pacific Northwest and Western Canada. To check where you can purchase Cup4Cup, please visit their site.

What makes our recipe for Grandma’s Old-Fashioned Rich Fudge Brownies wicked good? Fudgy, rich and chewy with an incredibly moist interior and a shiny, crackly, flaky top—everything a classic brownie should be. Either way, old-fashioned or newfangled, you will surely enjoy this classic family recipe, Rich Fudge Brownies, that dates back to WWII. Grandma knew her stuff when it came to brownies, cakes and old-fashioned goodness. What’s not to love? Wicked good, indeed.

Grandma’s Old-Fashioned Rich Fudge Brownies

Description

Fudgy, rich and chewy with an incredibly moist interior and a shiny, crackly, flaky top—everything a classic brownie should be. Either way, old-fashioned or newfangled, you will surely enjoy this classic family recipe, Rich Fudge Brownies, that dates back to WWII. Grandma knew her stuff when it came to brownies and cakes. What’s not to love?

Directions

Preheat oven to 350°F. Prepare 9-inch square baking pan with aluminum foil by first turning pan upside down. (I like to use my Williams-Sonoma Goldtouch® Nonstick Square Cake Pan.) Center a 13-inch piece of foil shiny-side down over the pan. Carefully press down on the sides, folding corners, to shape the foil snugly around pan without tearing. Remove the foil keeping its shape. Place shaped foil into pan and press into place along bottom and sides. With a piece of plastic wrap, grease the foil along bottom and sides of pan with coconut oil. This will create “handles” which will help removing bars from pan and to easily transfer to cutting board to cut into even bars.

In a medium heatproof bowl set over a saucepan containing shallow water (or in a double boiler), place broken or chopped unsweetened chocolate. Stir frequently over simmering water until nearly melted. Remove pan from heat; stir until completely melted and smooth. Set aside to cool slightly.

Meanwhile, in a medium mixing bowl, whisk together sifted flour, cocoa and salt. In another medium bowl (this is how grandma did it according to our aunt), combine sugars and melted coconut oil. Stir until well combined. Add slightly beaten eggs and vanilla until thoroughly combined. Stir in melted chocolate until thoroughly combined and smooth. If desired, fold in nuts. Gradually, add dry ingredients stirring until no flour streaks remain and just combined (do not over-mix).

With a rubber spatula, scrape batter into prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out with moist crumbs (versus uncooked batter), about 30 to 35 minutes. (We never bake ours over 30 minutes. Do not bake over 35 minutes or the brownies will be too dry.) Transfer to wire rack and allow brownies to cool at least 1 hour before removing from pan. Cool completely before cutting.

Use the foil on sides of pan to lift brownies out. Peel away foil and completely discard. Cut brownies into squares. Store in airtight container at room temperature or in the refrigerator.

Recipe Notes

How to Measure All-Purpose Flour for this Recipe: This tip is provided for bakers who do not own a kitchen scale and will be measuring flour by volume rather than by weight. First, aerate flour by stirring it in the container. Then, gently sift flour into measuring cup. (Do not disturb or bump measuring cup because this will cause the flour to settle and this is undesirable.) Level off the top with the straight edge of a metal icing spatula. (The straight edge of a knife from a flatware set can be used as well.) This should yield about 112 to 115 grams per 1 cup of flour. Use a sheet of wax paper as a liner on your work surface to measure flour so that the excess can easily be funneled back into flour bag or container.

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About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

Thank you, Christy! I haven’t given up sweets yet. We wait until after St. Patty’s Day. Then, we cave again for Easter and Cinco de Mayo before getting back on track. A girl has her priorities, right? 😉 Thanks for stopping by and have a good night!

Stacy, I don’t even know where to begin with my comment on this post. First of all, the brownies look so fudgy and delicious! They are cut into such perfect squares, I can’t get over it. My good, strong Polish last name (Zlotkowski) loves that they are from a Polish recipe 😉 Secondly, your photography is gorgeous. I don’t know how you do it. And last but not least, definitely bearing with you through your difficult time. Take all the time you need to be back in tip top shape! 🙂Jenn @ Once Upon a Tier recently posted…The Quickest and Easiest Way to Fix “Broken” American Buttercream

Aww…thanks, Jenn! I greatly appreciate your sweet well wishes as I fight this blood clot and the compliments on my novice photography. 😉 Meanwhile, I hope you are feeling much better and back to your ol’ self again after that awful stomach flu. Yes, this recipe came from The Big Lug’s Polish great grandma, Grandma Rose. (Although, we do not know where she got the recipe from.) I hope you will bake and try these brownies soon. They’re like the perfect classic brownie, I swear! Thanks for dropping by, my friend, and enjoy the rest of your week! 🙂

Hi there, Angie! Thank you for bearing with me on this frustrating night. I had trouble with the recipe plug-in, but the recipe is now live. I always include metric weights and measures in my recipes for my international readers and those who prefer weighing ingredients with a kitchen scale for baking. In the old-fashioned recipe (shown within the article of the post), for RICH FUDGE BROWNIES, the 4 squares refers to four (4) ounces, or 113 grams, by weight, as I listed in the recipe section of this post. Thank you so much for stopping by and for your patience. Meanwhile, happy baking!

Hi there, Martha! Thank you for bearing with me on this frustrating night. I had trouble with the recipe plug-in, but the recipe is now live. I always include metric weights and measures in my recipes for my international readers and those who prefer weighing ingredients with a kitchen scale for baking. In the old-fashioned recipe (shown within the article of the post), for RICH FUDGE BROWNIES, the 4 squares refers to four (4) ounces, or 113 grams, by weight, as I listed in the recipe section of this post. Thank you so much for stopping by and for your patience. Meanwhile, happy baking!

These brownies look incredible Stacy! That’s so awesome that this recipe was passed down from WWII and that you revamped it – I love a nice and rich brownie and love how thick and fudgy they are. Will be sending you good thoughts and hoping you get the much needed care and rest for a smooth recovery. *big hugs* xo

Thank you, sweet Kelly! I greatly appreciate your kind words, encouragement and *big hugs*. 🙂 They mean so much to me right now. I’m so glad you like this recipe. It has been a family favorite on my hubby’s side for decades. It was a fun recipe to revamp. Have a wonderful rest of the week!

I heard everyone talking about True Detective!! I never heard of it before ’til now. Maybe HBO will put it on Netflix like they did with Game of Thrones and I’ll get the discs to watch it. Sounds like an exciting show! These brownies look oh-so-amazing. I’m a sucker for moist, fudgey brownies!!Julie @ Table for Two recently posted…Table for Two Got A Redo!

Thank you, Julie! Oh, girl…I think you will really enjoy True Detective. It moves at a very fast pace (which I know you like) and doesn’t move as slowly as Downton Abbey. 😉 I hope it will come out on Netflix for you because you can make these brownies for your viewing marathon! Thank you for pinning on the Best of Pinterest board for me today. As always, I greatly appreciate your support. You are THE BEST! Have a great end of the week!

New to your blog today, thanks to Recipe Girl. These brownies look UH-Mazing! However, the last time I made brownies (a double batch no less) I swore I would never make them again because I can never get a nice clean cut and ended up destroying the whole tray.
Does anyone else have that problem?

Sue, thank you so much for taking the time to drop by! I truly appreciate it. Oh, that Recipe Girl…she’s a special lady. I mean that. I’ve been a fan of hers and her blog for quite some time. I’m grateful she shared my recipe and you spotted it. 🙂 Thank you for the compliments on the brownies. There are so many recipes out there, but those tried and true family favorites always hit the spot. 😉 Yes, cutting into a warm tray of brownies can be a very sticky-fudgy-muddy situation. It is important to line the pan with foil (for easy removal) and to cool the brownies. But, here is a trick I learned many years ago reading Rose Levy Beranbaum’s award-winning cookbook, The Cake Bible, for cutting into cheesecakes. (I just adopted the same method and applied it to brownies and cakes.) Use a sharp knife (I like to use my large chef’s knife) and run it under very hot water from the kitchen sink tap. Then, very carefully (be careful!) wipe the knife dry with a kitchen towel just before making each cut with a clean, hot knife. This way, you will always have nice, cleanly-sliced brownies. As soon as you cut the brownies, store them in an airtight container because their exteriors (all that fudgy goodness) dries quickly when exposed to the air. Thanks so much for stopping by! I’m glad you enjoyed your visit and hope to see you back soon. Meanwhile, happy brownie baking!

Wow! Thanks so much for your reply! I will break my NEVER AGAIN rule to give this recipe a try and will follow your instructions for clean cutting! Wish me luck. I’ll let you know how it goes. Thanks again!

My pleasure, Sue! I’m so glad you’ll break your “never again” rule to try another batch of fudgy brownies. This recipe is the one to try…you won’t be disappointed. Just do not overmix or over bake them and you will be fine. I’m glad you appreciate the foil lining pan method (I learned that method from Maida Heatter’s fabulous cookbooks, Rose’s sweets guru, as she came before Rose) and the clean cutting method (I learned from Rose Levy Beranbaum in her book, The Cake Bible). Both never fail. 🙂 Once again, thanks for stopping by. And, good luck!

These look so delicious Stacy! There is nothing like a good family recipe for brownies. We have a favorite too. I’m so glad to hear you’ve discovered True Detective! It completely sucked me in. So, so good! Take care of yourself and know that we’re all here rooting for you to get well!

Thank you, Maria! Family tried and true recipes through generations are the best. Now, I can’t wait to see you post your favorite family recipe for brownies! Oh, girl…True Detective. I still cannot get it out of my mind. The writing and acting as well as production quality were beyond superb. I was riveted! I’m glad you enjoyed the series as well. Thanks for the well wishes, my friend. So kind of you to care. Have a great rest of the week!

Aww…thanks, Dan! Those family favorite recipes come with great little backstories, don’t they? Your pecan pie post this past fall immediately comes to mind. 🙂 Thanks for dropping by and have a great rest of the week! xo

Stacy, the photos are gorgeous. I want those brownies now! Take all the time you need to take care of yourself, that’s the most important.Norma | Allspice and Nutmeg recently posted…Spinach Pie (ikras bi sabanikh)

Seriously delicious looking brownies and serious beautiful photography, my friend! These are some of the most perfect brownies I’ve seen in a long time! 🙂 You’re getting really good with your new camera (I remember how your old one just stopped working on you :(). I love Matthew McConaughey! Never watched True Detective – I hardly watch any TV for that matter, but I do watch movies. Thanks for sharing this precious recipe that dates all the way back to the last century!Julia | JuliasAlbum.com recently posted…Sweet potato fry and BLT salad

Aww…thank you, my friend! Yes, my novice photography is slowly improving. 😉 Lighting is everything, isn’t it? I learned one very important tip (essential, really) for lighting with indoor photography. So far, it is paying off in spades. It’s like doing a 180. Oh, my goodness! Can we be any more alike? I rarely watch TV. Well, like never. In fact, it was The Big Lug who persuaded me to watch True Detective. I’m so glad he did! We only watch extremely well written cable TV shows like Game of Thrones, Mad Men, Boardwalk Empire and Downton Abbey. (We don’t watch regular network TV at all. Who has time for TV when we’re so busy being creative, right? I’d rather read when I have more time.) When I work, I rely on DVR’d films, Sundance Channel and IFC (for indy films) playing in the background. I studied film in college, so that’s what I prefer as well. In fact, I have Matthew on right now! LOL! I swear, I never saw Fool’s Gold, starring Matthew McConaughey and Kate Hudson, so I have it running right now. It’s making me want to go on vacation with all that gorgeous tropical scenery with sunshine and aqua-blue water! 😉 Thanks for stopping by, my friend. Have a fabulous Friday and weekend!

Gorgeous brownies! It’s nearly 10 pm but I want several of these right this second. I can hardly stand how moist and fudgy they look! pinned.Sarah@WholeAndHeavenlyOven recently posted…Banana Chocolate Chip Streusel Coffee Cake

Thank you, sweet Sarah! Girl, I just adore you and your blog and how you enjoy baking with all-natural ingredients like I do. It’s so important! Which makes everything more delicious let alone nutritious. 😉 Thanks for pinning and for stopping by. Meanwhile, have a fabulous weekend!

Aww…thank you, Jeanette! You are a wonderful, sweet and kind lady. Thank you for always wishing me well. I hope you will try these brownies soon. Your family will love them. 🙂 Have a wonderful Friday and weekend, my friend!

I love your brownies! Next like you I was totally hooked on True Detective from day one. I loved “The Cake Bible” also. We have so much in common, I cannot believe it. Congrats on your awesome site! I love it.

Thank you, Amelia! I appreciate the compliments. We owe this recipe to my husband’s great grandmother and his aunt for sharing it. I just sort of updated it and tested the gluten free version. It is amazing, but the photos are of the gluten free version. They look identical to the conventional recipe. Thanks for stopping by and enjoy your weekend!

Stacy, my favourite recipes are the ones that have been tried and tested to death and passed down by one family member to another. So what a privilege that you’ve shared this with us … and ‘chocolated’ it up a bit! Wonderful … definitely bookmarking this when I get home later. Hope you continue to get things under control health-wise. I can imagine your frustration but it sounds like you’re doing really well!Helen @ Scrummy Lane recently posted…Banana & pistachio loaf with white chocolate cream cheese frosting (gluten free)

Aww…thank you, Helen! My pleasure. I greatly appreciate your kind words and well wishes. I am doing much better than a few weeks ago, thank goodness. Meanwhile, I’m glad you like this recipe and are looking forward to trying it. You will not be disappointed. Thanks for stopping by and have a wonderful weekend!

Recipes don’t get any better than ones that have been passed down generation to generation, and I can see why these have withstood the test of time — they look phenomenal! I’m a big brownie lover, and never have enough great recipes because I always think there’s got to be one out there that’s better. I’m pinning this to try! I hope you’re feeling better my friend, and I’m thinking about you. 🙂marcie recently posted…Cooking School Week 21

Aww…thank you, Marcie! You are so very kind and thoughtful. I am feeling so much better than even last week. Meanwhile, I agree with you about family favorite recipes as they are so tried and true. But, hahaha! I’m like you…I keep collecting brownie recipes. I don’t think that will end anytime soon. There are so many different variations out there to try! Enjoy your weekend, my friend!

Stacy, you did your grandma proud!!! These look amazing and I love all your adaptations. Hope you’re feeling better. Pinning this one for when I have a chocolate obsession (quite frequently!)Chris @ The Café Sucré Farine recently posted…Irish Chocolate Cheesecake

I can’t decide which version I like better: both look amazing to me! I am a big fan of retro recipes AND chocolate, so these babies are right up my alley! Look at those crackled tops, they’re making my mouth water!
And that gluten free flour sounds amazing – I’ll have to check if I can get it from Spain!
Hope you have a lovely weekend! xx

Thank you, Consuelo. You will love both recipes. The reason I love them both is because it can depend on your mood for less or more chocolate or if you want a slim bar or thick. Either way, moist and fudgy with a crackly top they will be. C4C Gluten Free Flour has not disappointed me yet. It always performs flawlessly. I hope you will try it soon. Have a wonderful weekend, my sweet friend!

Thank you, Pamela! You will enjoy these brownies and not even miss the dairy (butter) from other recipes. The coconut oil (or your favorite oil) takes care of that. 🙂 Enjoy and have a wonderful week ahead!

Girl, you sound exactly how I felt last week following the finale of True Detective. We wanted more, too! Let’s hope Matthew wins an Emmy to go along with that Oscar of his. It will be well deserved. You’ll enjoy these brownies!

Very few things beat a chocolate brownie in my opinion, especially if it’s fudgy and has a crackly crust. These look so delicious, and I’m always down to try another brownie recipe. Pinned!Rachel @ Bakerita recently posted…St. Patrick’s Day Recipe Roundup

Stacy, your photography is ON POINT. I want to reach through my computer monitor and snag that four-stack of those fudgy brownies! SO AWESOME.

Also, I’m kinda wishing my grandma got cooking tips from your grandma, because the last time my grandma made brownies, the entire batch was burnt. And the time before that she put sour cream in the batter because someone told her adding sour cream enhances the flavor… except they neglected to mention that when you add sour cream you must STIR TO INCORPORATE and she did not. I was STOKED over the brownies with marshmallows until I took a bite and yeah, that wasn’t a marshmallow.Hayley @ The Domestic Rebel recently posted…Toffee Tiramisu Brookies

Thanks, Hayley! But, hahaha! That story of your grandma’s baking is hilarious! I can just imagine how disappointed little Hayley was biting into all that sour cream in granny’s brownies thinking it was fluffy, sweet toasted marshmallows! 😉 Thanks for sharing, my friend. Enjoy the rest of your week!

Oh brownies are my biggest weakness. I just cannot turn them down. And now seeing this tall stack is making me CRAVE some of these fudgey squares.steph@stephsbitebybite recently posted…What I Ate Wednesday [and usually everyday]

Steph, I’m with you…brownies are just killer. I lose all willpower and could eat several in one sitting…especially if there is some cheesecake or peanut butter action going on as well. Thanks for dropping by and have a great rest of the week!

These brownies look DELICIOUS and DECADENT. I have been craving brownies all evening and just asked the Mr. to pick one up for me since woe and behold my eggs are finished…but after seeing these I’m so tempted to go and buy eggs tonight! They look so rich and I am loving your photography!

Thank you kindly, Elsie! I appreciate your taking the time to write and share your experience with this recipe. It was my pleasure to share it. I’m so glad your family enjoyed these brownies! Our family thinks they are the best, too. Have a wonderful weekend! 🙂

These are THE perfect brownies! The whole family loved them.
Just one question. 1st time I did them i added 30gr of cocoa. now tried to add tablespoons but 6 tbsp comes a lot more than 30 gr. So the stupid question is, which is one is more correct, the 30 gr or the 6tbsp?? 🙂

Thank you, Ria! I’m so glad you and your family enjoyed our family favorite recipe for brownies. To answer your question… The 30 grams is accurate for the sifted cocoa. (Note that the recipe states sifted cocoa.) Per the container of HERSHEY’S Special Dark Cocoa, 1 tablespoon weighs 5 grams as well. Therefore, 5 grams times 6 tablespoons equals 30 grams for our recipe. Cocoa is very light weight. To replicate this recipe identically to mine, use the gram measurement. You cannot go wrong when weighing ingredients. I hope that I have answered your question thoroughly and completely. Meanwhile, thanks for stopping by and happy brownie baking! 🙂

Ahaaa! it was that simple!
i weighted the cocoa and then sifted, that’s why the wouldn’t match…
and my cocoa is probably different as in Cyprus we don’t have HERSHEYS or any other similar. but i will look for it on the internet.
i love your blog and did some recipies already. My only problem is that i can’t find some of the ingredients in my country (Cyprus) and don’t know how to replace them 🙁

Hi there, Ria! Thanks for writing again. I’m so glad you measured your cocoa both ways, by weight and volume. Now you know how to proceed with the recipe when you make it again. If you use too much cocoa, as you can imagine, the brownies would become too dry. Yes, it really was that simple. 🙂 Let me know which ingredients you are looking for and I would be happy to try to point you in the right direction online to source them or offer any substitutions whenever possible. Thanks for reading my blog, making my recipes and sharing your feedback with me and other readers. Have a fabulous Friday and weekend!

Hahaha! Thank you, Pat! Yes, this recipe is a dangerous one. I hope you do decide to whip up a batch. You won’t be sorry. Just be sure to have some partners in crime around to share in all the shame with your fudgy-smudged faces. 😉 Thanks for dropping by and have a fabulous Friday and weekend!

Hi there, Michelle! Thank you for writing. If you take a look at the article for this post, you will see that I posted the original recipe as well as my newly “revamped” version. My husband’s aunt called for 1/2 cup vegetable oil in the original recipe. So, you should be good to go! These brownies are just as delicious when made with vegetable oil…nice and fudgy. 🙂 Thanks again for writing and happy baking!

Stacy: I am so happy to find your blog! I love your appreciation and attention to the food chemistry behind baking, and the fact that you have read Friberg’s tome! I, too, have it…I actually have both books. Another book you might be very interested in is Harold McGee’s book, “On Food and Cooking”. It is the “go to” book on food science and chemistry. I think it is organized poorly, but that is what the index is for! I know about this book because I am in my first semester of culinary school in Asheville, NC (AB Tech Community College) earning a Baking & Pastry Arts Associate Degree. I have also been a life-long, self-taught baker…and now being 50, an empty-nester, and divorced, I am going to pursue baking professionally…a life-long dream. While I am being schooled in the classic French technique and recipes, I will always have a soft spot for the more humble, approachable, American desserts. I am ALWAYS looking to improve/perfect/discover the PERFECT brownie recipe…lol. (I am sick like that. ha ha) Can’t wait to try this one! I am not currently doing any gluten free or vegan baking, as that has not been a dietary requirement of mine or anyone else’s I know. But I know that I will have to develop that product category to satisfy customer demand eventually. Looking forward to following your work! And, by the way, regarding your clot and not sitting issues, you should google Dr. Mercola’s video and article on how he almost never sits anymore, because it is bad for our posture and health. He has devised a clever system for both standing AND working at his computer at the same time! Maybe it will give you ideas and be of comfort. Blessings, and keep up the good work! -Lisa

Thank you for writing, Lisa! I greatly appreciate that you took the time to write and share. We are kindred spirits. I’m so glad you found my blog and that you enjoy reading. I appreciate your support! 🙂 Yes, food science in general just thrills me and there’s just something about baking that feeds the soul. I have truly learned from the very best and I treasure my cookbook collection. Thank you for the recommendation of Harold McGee’s book. I have just added it to my Amazon cart! Wow…congratulations on earning your Baking & Pastry Arts degree. So exciting! I’m glad to hear that you are chasing, and making happen, your culinary dream of becoming a professional baker. Your mission for the perfect brownie recipe sounds like my pursuit of so many recipes to perfect, like Lemon Bars! I think that I have finally done it. I also enjoy the challenges of baking paleo (grain and dairy free), vegan and gluten free and hope that you will enjoy working with these special diet recipes if/when you get to that point. Yes! I know of and read Dr. Mercola as well as his girlfriend’s website. In fact, I started following Dr. Mercola via Twitter in the spring of 2012 and receive his emails. What has really helped diminish the scar tissue of the clot is Neem. Who knew? I never knew that it can help dissolve blood clots. I have had no issues since. Thank you for your kindness and thoughtfulness to provide some ideas for me. I greatly appreciate it! Blessings to you as well, Lisa. Wishing you a fun and meaningful Thanksgiving Day holiday! ~Stacy

I made these brownies today. (The second recipe) They. Are. Amazing. Best brownies I’ve ever made, scratch or box mix. I used semi-sweet chocolate instead of unsweet and they are just so yummy! Thanks for sharing this! It will become a staple dessert in our home.

Thank you for writing, Chloe! My pleasure. I am thrilled that you and your family enjoy this scrumptious recipe for Rich Fudge Brownies given to us by my husband’s aunt Sophie and from his grandmother Rose. They are everything you would expect a thick American Brownie to be…moist and fudgy with a flaky and crackly top. Good call to make them with semi-sweet chocolate for a slightly sweeter version. 🙂 Thanks again for writing and happy baking!

Thank you, Joe! I am thrilled that you enjoyed this recipe and your modification was a perfect substitution. Thanks for dropping by and for sharing your experience with my family’s recipe for Rich Fudge Brownies. Happy baking! 🙂

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My name is Stacy. I'm a recipe developer, food writer, baker and member of the IACP. I love to concoct tasty baked creations to share with others—both traditional and gluten-free. Welcome to my Wicked Good Kitchen!